Labor Day Cookout - Paula Deen LIVE Event

[Music] okay mom these mushrooms are beautiful and they only take a minute I put some meat on the grill okay well you know portobello is so much like a meat you can really have just a portobello hamburger without any hamburger do it all the time I know it's delicious all it cuts like me to choose like me hey I forgot to tell everybody hello I want to thank the Paula Deen club members for tuning in you know it's almost Labor Day so everybody is usually don't find themselves around the grill so I'm here with some of the family and we're grilling out we come here with some of the family some of the family all the families not here with us today but some of the family everybody my name is Bobby everybody knows Bobby but we're cooking these portobellos y'all because instead of having like a quarter pounder with two meats we can put a slice of Portobello and a burger I do if you want a real big burn could do that that would be a nice big thick burger you know I do veggie burgers all the time with a portobello and with grilled onions or yeah real tomato grilled zucchini here I can grill all kinds of vegetables that's a lot of fun but if your family is like ours around Labor Day we're almost there you're gonna find yourself growing lots of steaks growing lots of burgers ribs and Burke will knock down all kinds of things I want to tell everybody what I'm doing right now Bobby wouldn't butter mayonnaise on corn yes we all love corn on the cob so I just brushed this with mayonnaise and I'm gonna salt and pepper it and then I'm gonna put it back in the Huss future and we're gonna put that on the grill and that mayonnaise mayonnaise has so much oil in it so it's gonna act just like butter only it's not gonna burn like butter would and on some occasions y'all I will take graded the fine grated Parmesan cheese while they're on there make sure you got enough oh I am and oh I'll take Parmesan cheese and put on top of that mayonnaise hold on let me let me get the husk for ya thank you okeydoke so we're almost ready and we're gonna grill these until they start getting nice and brown mm-hmm and it's gonna be so yummy I love Brooklyn whoa I do too all right there we guns you know and if you're scared you're husk is gonna come off you can take a cooking twine and soak it in water for a couple of minutes and then tie your corn up with the husk so here we go YUM there is nothing I like do you think on the corn oh I don't know 15 20 minutes something like that it depends on you know how close it is to the heat and you know corn doesn't take a whole bunch of cooking y'all gotta get some good marks on the outside yeah I mean you want it kind of tender all right so there's our mayonnaise um I've got some sugar here you know during the summer I just heard a dog go into the pool didn't I you did family family is here and finnaly you oh my gosh max went in swimming to y'all all right so I'm gonna show you a summertime favorite that my family just loves and during the summer because I grow cucumbers we have it at almost every meal so I have some wonderful Vidalia onions that we've sliced into rings and I have a bowl of cucumbers cucumbers out yes so I wanna show y'all how I did my cucumbers I've got different species of cucumbers but you can see how pretty they look you know how you cut your veggies is so important because you want it to be pretty not just all chopped up so I'm gonna put those cucumbers in with the onion and I'm gonna show you how I did my cucumber now I normally is a rule I always use us very small pickling cucumber they are so good they have so much flavor so I just take the tines of my fork and run it pretty deep into the cucumber and I just go all the way around and then I'll turn it over and finish the other parts that I didn't get to those dogs are having a ball back there all right I had a little red knife somewhere Bobby have you seen where it went it was a little red handle knife there this snake yes all right so I'm gonna snip the ends off and then just slice them and you can see how it kind of gives them you know just a little character it's prettier than just a plano sliced cucumber and the dressing is so easy I have some I actually have some jalapenos so if you're kind of like my husband Michael Michael loves hot stuff so you could slice these how opinions oh yeah no and you could also do them on the grill yes we could do them on the grill what look do you and I've got an elephant ear garlic I love I love the elephant ear garlic it it's almost a cross between the onion and garlic and I just adore this so I have diced up some of that I'm gonna put that in with our cucumbers and onions you just pour it are you gonna help us you gonna help or not you're just gonna stand around look okay you gonna eat and um you know what it's you know what else I love on a burger avocado I adore avocado who don't own a burger and with the with the mushroom oh my gosh all you need is avocados slab of that portobello mushroom lettuce tomato and onions and you've got yourself one heck of a meatless burger why are you putting avocado in this no I'm not because it will turn brown what I'm gonna do now is I'm gonna make the dressing for you yes and you can use any kind of vinegar you want but I'm just using an apple cider vinegar and I'm gonna put salt pepper fresh we're gonna have that sugar in there to kind of counteract that vinegar and it's gonna be so good that'll probably keep for a couple days in the fridge oh yeah it II actually likes it better the second day after it's set so you don't have to taste it and just make sure you got enough sugar in it this is great for those of you that have got a garden at home my wife and I have a nice garden and we always we always do human broke cucumbers every year and I make a lot of cucumber salads in my house - mm-hmm that is so good I know it is so so good all right now to finish that body all I'm gonna do is just but Purdy it really doesn't do anything to the taste but I'm gonna just chop up some fresh parsley listen to those dogs listen a third person it sounds like a person diving in that pool doesn't it all right so just rough chop chop that try well please help yourself put some more pepper and I may have to I may have to sweeten it a little bit more is it sweet enough son it's divine and that garlic wants that garlic mmm what's that garlic just the vinegar would take your breath away so good mmm I pulled some portabellas off the grill if you weren't trying oh good no I'm gonna eat that on my burger oh yeah mm-hmm Rory's here Cory you want a Portobello burger or a hamburger oh that's Portobello subject mmm so that's ready to go y'all oh now you know you can really really kind of change around a burger when we're having like a very special occasion I'll do butter burgers you'll do what but a burger and the way I do those y'all I get my butter real cold and I cube it up and I mix it in with my ground beef sinful yes in oh so good in season it was salt and pepper you can put a little soy sauce on it or any of your favorite seasonings and when that burger is cooking that butter is gonna melt and go through that meat it will make your tongue wanna slap your brains out I am just truly not kidding you now when it comes to a burger Bobby what temperature do you like well I you know if you got it I like my meat medium pretty much everything across the board I like to eat medium maybe not chicken well ground beef I like my ground beef medium well I'm just not although I love my steak medium rare but ground beef it to me it's just a little something different I like them to have a good grill marks on the outside and be nice and and pink on the inside with good earlier juices running out I think that's a perfect burger so just so does Michael he kind of likes some like that but in order to get a well-done burger you'll want to make sure it's like 160 inside medium well is like 150 medium rare is like 135 and a rare it's like 120 and chickens 165 yeah but you you don't never want to even discuss temperatures of chicken chicken is well-done it's 165 it's 165 I don't care what day it is what temperature you like your corn so I want to give you all another quick tip you know during this summer I love making homemade ice cream adore making homemade ice cream so I always have what they call rock salt on hand and this is the salt you use for the churn sound churns up this makes that ice cream freeze so if you've forgotten to put your drinks or your cold beer oh nice here's a great tip all you have to do is fill up your ice chest or whatever you're using with ice and then water need that water and then put that rock salt in there and put your drinks in there and they will be ice-cold in no time it's amazing what that rock salt will do to that water whoa doggies what y'all doing Blaine Max is so excited right now he has gotten him a swimming buddy your core is looking good mom hmm all right and the burgers are almost done yes so like I said there's so many ways that you can prepare your burger for the grill you can put different sauces on it at the end you can come in and put a barbecue sauce on it you could put a cherry Aki sauce on it and really the condiments you know the sky's the limit I love onions I love pickles I love mayonnaise you know what I put everything on my burger except ketchup I put my mouth on in that well I love ketchup on that I don't want ketchup on my burger you know you were talking a few minutes ago about temperatures yeah digress a little bit okay and talking about temperatures with meats that you're cooking and a good a good way to a little visual for you is the inside of your hand right here just sort of go from the end from the outside it'll work better cuz it's fatter than yours on the outside here would be would be rare and then as you go a little bit further in you'd be medium uh-huh and then you see I get the further in you go yeah if you tense up your hand a little bit it'll start to get tighter and tighter a medium and then really squished up that's that's it that's a that's well done these cool oh look amazing I know and you see how what that mayonnaise has done to them sunny us made that corn so juicy and so good oh look the burgers look random or you can feel of your meat and like that meat those are great that meat is like perfect and when you're grilling steaks or burgers or anything like that always pull them a little bit before you're ready to eat because they're gonna continue to cook for about five all right so these look great let's put some cheese on look perfect turn that grill off get some buns and you know what ring the dinner bell you know what else I want to put on it on the grill what's that it's my buns I like careful I like a warm bun so I think I'm just gonna stick these down here on this side not over the direct heat but just let them start getting warm and then I am ready to do again food's ready oh and don't don't forget y'all the mosquitoes are gonna be so bad this summer especially down south because we didn't have any winter so don't forget your scent Rinella candles to help keep those skeeters away cuz I have a feeling they're gonna be the size of a small bird sparrows yes you want to eat a burger before we call anybody imean here you go so we got the ribs y'all come yeah y'all coming me so we call them got a plate I hope y'all enjoyed our tips and y'all have a very safe and happy Labor Day welcome me okay here let's put the mushroom back on that burger okay now that is waiting I'm one of our mushrooms go never mind

Channel: Paula Deen

Views: 221,406

Keywords: paula deen, labor day cookout, labor day, labor day paula deen

Id: aLhG5oxjPA0

Length: 16min 35sec (995 seconds)

Published: Fri Sep 22 2017